These Paleo Pecan Pie Muffins are so easy to make. They are rich, sweet and full of buttery pecans. Gluten free, dairy free, and so delicious!
I'm back with another delicious muffin recipe. You guys seem to love muffins as much as I do and I've had so much great feedback on my Paleo Pumpkin Muffins. They are a dense muffin- no leavening agent is used so they are almost like a pecan bar in muffin form.
Ingredients for pecan pie muffins
Coconut oil- this keeps the muffins very moist. Butter flavored coconut oil gives them a buttery taste while keeping them dairy free. Make sure the coconut oil is room temperature when using.
Coconut sugar- this adds the sweetness to the muffins. Another sugar can work, but this gives a rich flavor that pairs perfectly with the pecans.
Almond flour- the main dry ingredient. Almond flour always gives the best texture to baked goods.
Salt- always needed to balance out the sweetness.
Pecans- the star of the muffin. Use raw or leave out the salt if you only have salted pecans.
Eggs- these help hold the muffins together. An egg replacement may work here like a flax or chia egg.
Molasses- just a little blackstrap molasses gives these muffins a lot of flavor. If you don't have it or prefer not to use it, maple syrup will work. Just regular molasses works as well.
Dairy Free Chocolate Chips (optional)- these are not needed, but if you love chocolate then go for it. They add more richness and of course delicious chocolate flavor.
Storing Paleo Muffins
These are best stored covered in the fridge. Paleo baked goods tend to go bad quicker due to the moisture. If you prefer a warm muffin then warm it in the air fryer for couple minutes to microwave for a few seconds.
You will love how simple they are to make. Mixed in one bowl and ready in 30 minutes! They will fill your house with an amazing aroma that is sweet and caramel-y. Then once you try them you'll fall in love with the delicious flavors and textures. Sweet, crunchy, moist, and irresistible! Here are some more muffin recipes to try:
- Gluten Free Applesauce Oatmeal Muffins
- Lemon Poppy Seed Muffins (gluten free)
- Paleo Coffee Cake Muffins
- Gluten Free Banana Muffins
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Paleo Pecan Pie Muffins
Ingredients
- ⅓ cup coconut oil, room temperature
- ¾ cup coconut sugar
- 2 large eggs, room temperature
- 1 cup almond flour
- ¼ teaspoon salt
- 1 cup raw pecans, chopped
- 1 tablespoon molasses
- ½ cup dairy free mini chocolate chips optional (I use Enjoy Life)
Instructions
- Preheat the oven to 325° and line a muffin pan with 9 parchment liners.
- In a large bowl combine the coconut oil and coconut sugar. Mix well. Add in the eggs and stir again until smooth.
- Add in the almond flour and salt and mix until combined. Add in the molasses and give it a good stir. Stir in the chopped pecans and scoop into the lined muffin tin.
- Bake for 25 minutes- the edges should be slightly brown.
- Let cool for 10 minutes, then remove from pan and cool completely. Can be stored at room temperature for 1 day, refrigerate if storing longer than that.
Notes:
Nutrition Information
Denise says
These are so yummy. I used 1/3 cup of egg whites - instead of whole eggs. These were perfect to take to a Thanksgiving celebration - I will be making these again !!
Jessica DeMay says
Thanks for trying my recipe, Denise! So glad they were a part of your Thanksgiving celebration!
Monique says
These were great! Any suggestions on how to make them a little chewier?
Jessica DeMay says
Thanks, Monique! Chewier? I'm not sure- sorry!
Kami says
These look amazing, one question—will these work with Bob’s Red Mill almond flour?
Thanks so much! ?
Jessica DeMay says
Hi Kami- yes, that brand will work. I do recommend almond flour over almond meal which is more coarse and will change the end product. It sounds like you're asking about the fine almond flour though. I hope you enjoy!
Kami says
Thank you! I will definitely try them! Xo
Mary says
These were pretty good. The texture was wonderful. This was my first time to use molasses and the taste was a little too strong for me, not being used to it. Next time I will use just a tiny bit or leave it out. I also subbed xylitol for the sugar. I thought no I might like the, better without the chocolate chips. Probably will make them again.
Jessica DeMay says
Thanks for trying my recipe, Mary! I'm glad you liked them. 🙂
Erin says
I could kiss you right now! Gluten free, dairy free and best of all NO dates = Perfect for me! Thank you for this recipe, they look delicious and I can't wait to try them out.
Jessica DeMay says
Thanks, Erin! I think you will love them!
Jo Anna says
These were so delicious! What a treat to eat pecan pie in muffin form...they were perfect road trip food! Thanks!!
Jessica DeMay says
You're welcome, Jo Anna! Thanks for making them- I'm so glad you like them! 🙂
Tina says
I've made these once already and fell in love! So delicious I want to eat them every day! Do you have any suggestions about replacing some of the flour with protein powder?
Tina says
I experimented with the recipe. I omitted the flour, added 1/2 cup of vanilla protein powder, and decreased the coconut sugar to 1/2 cup. The muffins turned out a tad dryer, but still just as delicious! I think I found my new favorite breakfast!
Jessica DeMay says
Hi Tina- it sounds like you figured it out. I would have suggested maybe adding some collagen to it since it would add protein but not change the flavor at all. Maybe replace some of the almond flour with it. I'm glad you love them. Thanks for trying my recipe!
Melissa says
I have cane sugar I can use but was wondering if you think powdered stevia in the raw would work?
Jessica DeMay says
Hi Melissa- I'm really not sure how that would turn out. From my experience, stevia has a very strong aftertaste that could really change the taste. Coconut sugar has a brown sugar-like taste, but is much lower glycemic- that is why I use it. Cane sugar should work though. Hope you enjoy!
Gina says
I used half pecans and half walnuts because I was short on pecans. I also had to sub maple syrup for molasses. I put in a 9X9 baking pan baked extra 10 min and omg this is AMAZING recipe! This will be a regular for me! Thank you Jessica!
Jessica DeMay says
You're welcome, Gina! Thanks for trying my recipe! I love the changes you made- it sounds like they turned out great 🙂
Arianna says
Really want to make these, but we don't use coconut sugar, do you think we can replace it with something else?
Jessica DeMay says
Hi Arianna- I'm not sure honey or maple would work in this recipe because they would add too much moisture. You could try it and increase the almond flour, but I can't say it will work perfectly. Hope that helps- let me know if you have any other questions.